New Orleans favorite fried treat could return to store shelves as soon as this summer.
Hubig's new bakery is a far cry from their previous Faubourg Marigny factory that burned in 2012.
A new state of the art facility, with some of the original pie presses and forms rescued from the fire and some old-fashioned machinery being imported from Europe, is coming together at their location off Jefferson Highway near the Huey Long Bridge.
Hubig's owner Andrew Ramsey told the Times-Picayune/New Orleans Advocate when the new Hubig's Pies start rolling out they will be strikingly similar to the old favorite people have been clamoring for.
Kathleen Ramsey, Hubig's brand manager and spouse of Andrew, says, "To bring back a historic product is really something else."
She tells the paper, "We know it will be judged against a specific standard."
When Hubig's returns the familiar flavors, apple, peach, chocolate, pineapple, lemon and coconut, will be the first off the line.
Seasonal favorites, produced in limited runs, will also reappear: cherry, blueberry, blackberry, and sweet potato are anticipated.
For their relaunch Hubig's is going all out. No longer will small Hubig's trucks make their rounds.
Diamond Food Distributors will be in charge of getting Hubig's Pies to market.
And you'll be able to find Hubig's Pies far and wide, from Mississippi to Lake Charles.
Everything, right down to the same wax paper bags stamped with Hubig's familiar logo is being carefully examined and recreated.
"We like the imperfections of the old way," Kathleen Ramsey says.